Christmas at Caprice

Galway Advertiser, Thu, Nov 28, 2019

Caprice has been a favourite with Galwegians and visitors since its opening a couple of years back. The first thing you notice about Caprice is that the interior looks like a Pinterest board dream, all calm colours and twinkling lights. It is clear that a great deal of thought has gone into this design. Located at the corner of Church Lane and Market Street, Caprice has added to this area of town. It is a bit off the beaten path, but that does not seem to put many people off visiting. A good menu often trumps an out of the way address.

It is a labour of love of owners Vicky and John Casey. The food is fresh, cooked to order, and sourced locally, as you would expect. The Caprice interior beckons you in through the glass frontage, it creates a charming dining environment in the middle of the city and includes an upstairs view of St Nicholas’ Church and the Galway Cathedral. As nice as all that is, the highlight is the food; from brunch through to dinner, you will not be disappointed.

The "really good organic coffee" is ethically sourced from Peruvian farms with natural methods of cultivation. The beans are 100 per cent Arabica. It is well balanced, extremely smooth, with a creamy body and subtle vanilla and chocolate flavours. It goes very well with any of the house made desserts.

The spacious layout on the ground floor lends itself to groups, but is easily split into twos and fours. There is good value to be found here too, with soup and a sandwich from the daytime menu from Monday to Thursday, and the salads are always particularly lush. Caprice is pretty much perfect for a quick lunch on a cold day.

Caprice is launching a very special dinner menu tomorrow (Saturday ), available on Thursday, Friday, and Saturday nights, with three courses for €35 with other nights available for private hire — if you haven't made any plans for your Christmas party I would highly recommend Caprice as an option. Expect starters like beef croquettes with Stilton blue cheese dip and sweet and sour onions, or forest mushrooms on toasted sourdough with truffle oil. Mains range from chicken forestiere or jackfruit tacos and there is always something nice for dessert. The staff are always smiling, happy, and well informed. And at this time of year the decorations are far too pretty to be ignored with food that matches their high standard.